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Fresh Beet and Apple Soup Recipe

by Jeanette on October 24, 2011 · 34 Comments
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Beet Apple Soup
This year, I joined a CSA (“Community Supported Agriculture” group) and have been savoring all the fresh vegetables I’ve been getting on a weekly basis. The last several weeks, I’ve been getting lots of beets in my CSA Box, and have been making roasted beets for pasta, salads, and beet soups, including this Fresh Beet and Apple Soup.

The growing season is coming to an end, and there is only one week left for my CSA share. However, there is a indoor farmer’s market nearby that I’ll be scouting out in the cooler months to keep my vegetable drawer full of local produce.

Until several years ago, I was not much of a beet fan. But, that’s because all I knew were canned beets, which didn’t taste like much to me. My eyes were opened when I had my first fresh Roasted Beet Salad at a local restaurant. After that, I started roasting fresh beets at home, and recently made this Fresh Beet and Apple Soup, pureed smooth and flavored with lots of spices.

My CSA Box happened to also have a few small acorn squashes in it, so I made this soup into a one dish meal, serving it inside a roasted acorn squash. It made for a dramatic presentation, elegant enough to serve to company.

Fresh Beet and Apple Soup Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4

Fresh Beet and Apple Soup Recipe

Beets will stain your hands, so I used a paper towel to hold the beets while I chopped them up. For a pretty presentation, serve Beet Apple Soup in Roasted Acorn Squash. Adapted from l'etoile, Charlottesville, VA.

Ingredients

    Fresh Beet and Apple Soup:
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 1/2 cup carrots, diced
  • 1/2 cup celery, chopped
  • 2 cloves garlic, chopped
  • 2 granny smith apples, chopped
  • 1 teaspoon ground ginger
  • 1 cup white wine
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 3 cups beets, peeled and chopped
  • 6 cups vegetable stock
  • Roasted Acorn Squash:
  • 4 small acorn squash
  • a little bit of olive oil
  • salt
  • For Serving:
  • a little coconut milk
  • toasted walnuts

Directions

    To Make Fresh Beet and Apple Soup:
  1. In a large saucepan, heat the oil. Add the onions, carrots and celery; saute 5 minutes over medium low heat.
  2. Add garlic, apple and ginger. Then add wine and spices. Saute for 3 minutes.
  3. Add cubed beets and stock. Stir well and bring to low simmer for 30 minutes.
  4. Turn heat down and let sit for 20 minutes before pureeing in the blender.
  5. To Make Roasted Acorn Squash:
  6. Preheat oven to 375 degrees.
  7. Cut tops off of acorn squash and scoop out seeds and stringy insides.
  8. Brush surfaces of top and bottom with a little olive oil and sprinkle lightly with salt. Roast top side up for approximately 45 minutes until squash is tender (roasting time will vary depending on how large your squash is).
  9. To Serve:
  10. Just before serving, swirl in some coconut milk and top with toasted walnuts, if desired.
http://jeanetteshealthyliving.com/2011/10/fresh-beet-and-apple-soup-recipe.html

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Comments

  1. Lovely presentation in the squash bowl, and I can just imagine all of those Fall flavors coming together, beets and squash with the sweetness of the apple.

    • Thanks Lydia – I do love the fall colors and flavors together. It is interesting how things naturally come together when you’re working with fresh whole ingredients.

  2. I’m a little iffy on beets as well, probably due to a canned beet experience when I was young. I’m still trying to overcome this.

    That being said, this soup sounds delicious and I LOVE the idea of serving it in a squash bowl. I’m going to have to do this with every soup from now on!

    • I know how you feel Joanne. I can still remember the metallic taste of canned beets, but I promise if you try roasted beet salad, it will change the way you view beets and erase those metallic memories. These little squash bowls are cute – I was pleasantly surprised, makes a nice presentation for entertaining or just for treating yourself.

  3. Really want to try this recipe! Your blog is lovely, too!

  4. Oh, look at that pretty presentation in the acorn squash… just love it. Aren’t the colours of nature extraordinary? I adore fresh roasted beets and appreciate that you added apple to the mix – a nice flavour builder with just the right note of sweetness. Lovely recipe Jeanette.

    • I totally agree Kelly – nature’s colors are truly a amazing. I find the prettiest dishes are those made with fresh vibrant colored vegetables.

  5. great soup love the color and spices

  6. Your blog looks great, Jeanette. This soup is such a beautiful color and can imagine that it tastes just like autumn.

  7. I love all the color-so vibrant. The soup sounds wonderful! I still haven’t signed up for CSA, but everyone I know has had such great experience like you have. I”m going to have to give it further consideration now! :)

    • I’ve really enjoyed my CSA box this year – I am hoping to try it again next year, it’s been a great experience and forced me (in a good way) to eat a wider variety of vegetables.

  8. Looks beautiful, Jeanette! I love the idea of serving it in a squash bowl. Can’t wait to try this.

  9. I love beets, and their pretty color. I’m a big soup eater and will have to try this, it looks wonderful.

  10. loving the beet apple soup with roasted acorn squash. these are all in my refridge right now! i’ve totally been in the soup mood lately. i’ve usually just been baking my acorn squash in the oven without oil and it’s been plenty flavorful!

  11. I love roasted beet soup. I wasn’t a fan either until I started roasting them at home. What a nice idea to add the apples. I bet the flavors are out of this world!

  12. What?? I am in love with this soup! Beet and Apple?? And served in an acorn squash? Seriously, this sounds amazing!

  13. That looks delicious! Pinning this onto Pinterest!
    I’ve never liked the traditional soups with the carrots, potatoes, and rice. Even if a serving had 8 or 10 or maybe even 15 grams of protein, I never got full from eating them. Vegetables/Fruit-only soups are what I like best :] (plus they taste sweet sometimes)

  14. I would love to join a CSA. It would be fun to face the challenge of cooking with whatever it is they bring your way! Looks like you did an amazing job with that!

    • I have really enjoyed the challenge of using up all the fresh veggies in my CSA Box each week. There have been weeks when I’ve gotten vegetables that I wouldn’t normally pickup, so it’s forced me (in a good way) to eat the entire spectrum.

  15. This soup loos amazing! Lately I’ve also been getting lots of beets in my veggie boxes and have grown a little tired of roasted beets. I’m going to try making this tomorrow!

    • Thanks Kristen, I’ve been getting lots of beets in my CSA Box too – soup is an easy way to use up lots of veggies. Hope you like this!

  16. This looks beautiful!! I’m going to use it as my thanksgiving main course :) I’m so glad that I saw this on finding vegan!!

  17. I never liked them before too much either, then I roasted some for beet soup and Voila! :) Could not believe how sweet they tasted. I have to try serving the next batch in acorn squash.

  18. Is there anything you would recommend serving this with? Entree wise.

    • Not sure what your likes are, also depends on if you’re vegetarian or not. If you prepare this soup in the mini-pumpkin, this is quite filling in itself, so perhaps just a quinoa pilaf with some chickpeas or black beans would be enough. If you serve the soup in a bowl (no pumpkin), then a nice green salad, some brown rice, and a lean protein such as roast chicken or broiled/baked fish might be nice.

  19. I just posted a butternut squash and apple soup recipe. I loved the combination, and your beet soup served in a squash bowl is really impressive. I have beets, apples and squash. Don’t you love it when you have everything in the pantry you need for a recipe?

  20. this looks so yummy! Ive bookmarked it ready to get the ingredients next time I brave the supermarket, thanks! Belle

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